Corn and Chipotle Bread Pudding

Ingredients

• 9 ounces day-old bread white firm cubed (1-inch) ( 10 cups)
• 1 tablespoon chipotle chiles in adobo sauce canned finely chopped
• 1 cup egg substitute 
• 2 cups corn kernels fresh ( 2 ears)
• 1  garlic clove minced
• 0.5 cup green onions thinly sliced
• 1 teaspoon ground cumin divided
• 1  jalapeno minced
• 1.5 cups milk 1% low-fat
• 4 ounces monterrey jack cheese shredded divided
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 0.5 cup bell pepper red finely chopped
• 1 teaspoon salt divided

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add bell pepper and onion, and saut 5 minutes or until tender.
4. Add corn, green onions, jalapeo, and garlic; saut 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin.
5. Remove from heat; cool slightly.
6. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, egg substitute, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture.
7. Add bread; stir gently to combine.
8. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray.
9. Sprinkle with remaining 1/2 cup cheese.
10. Bake at 350 for 45 minutes or until pudding is set and lightly browned.